Introduction

I want to start by talking a little about my background and interests.  My journey with sweets has been going on most of my life.  I have loved to bake as long as I can remember, and of course, I've always loved to eat sweets!  I attended the University of Minnesota-Twin Cities and graduated with a bachelor's degree in biochemistry in 2004.  I had planned on going to pharmacy school, but after working in both retail and hospital pharmacies, decided that a career in pharmacy was not for me.  I kind of stumbled across culinary school through a "sponsored result" on a Google search.  I ended up attending Le Cordon Bleu College of Culinary Arts-Minneapolis/St Paul and graduated in 2007 with an Associate of Applied Science degree in Patisserie and Baking.  I worked at a bakery in one of the Twin Cities suburbs while in school.  I completed an internship at a hotel in Madison, WI and currently work at a bakery in the Madison, WI area as a cake artist (I went part time after my son was born last year).  I enjoy competition and have competed in several cake decorating competitions and have won several medals. 

Upper Midwest Baking Convention 2008, Gold Medal Wedding Cakes (Both Scored in Gold Category)

Upper Midwest Baking Convention 2009, Gold Medal Novelty Cake "The Frog Prince"

I love to bake just about anything from scratch and I love to have my son "help" (he's only 13 months, so his "helping" isn't really much help yet).  I pride myself on using fresh, quality ingredients in everything I make. I especially love to sculpt cakes.  Some of my favorite sculpted cakes are the replica T-bird I did for my husband's 30th and my son's first birthday cake (Winnie the Pooh and Tigger standing up doing a "touchdown dance" for the NFC championship in January 2011).  I won't post a picture of that one until I'm sure about licensing/copyright issues.  I also really enjoy sculpting purses and stuffed animals.

My favorite sweets to eat are creme brulee and cheesecake, but I pretty much like any dessert or pastry made with real butter, sugar, and fresh ingredients--add heavy cream to the mix, even better!
I'll be including pictures, recipes, techniques, and other instructions in this blog.  As I go forward, please comment on the layout, as I'm still tweaking things. 
This is all for today, I have to check on the Key Lime Cheesecake in the oven (I'll include a recipe when I finish perfecting it) and wake my son up from his nap. 
So long for now and stay obsessed with sweets!